Patisserie · Edinburgh
Mille is a twelve-seat patisserie with a counter that changes daily and a kitchen that refuses to hurry laminated dough. Come for one perfect thing and a pot of tea; leave having ordered a birthday cake for someone you love.
The counter
Baked for the day, gone by close. The counter turns with the seasons; these are this week's fixtures.
The craft
The dough is started on Monday for Thursday's bake — folded, rested, folded again, at a pace that would bankrupt a sensible business. Twenty-seven layers of butter don't negotiate.
Everything in the vitrine is made in the six square metres behind it. If you hear a mixer, that's tomorrow starting.
The arithmetic
A pastry is a small occasion. Treat it like one.
Celebration cakes
Every celebration cake starts with a consultation over tea and three slices of possibility. Order at least two weeks ahead — good things and laminated dough take time.
£48 serves 8–10
One tier, one perfect flavour, and enough presence to quiet a birthday table.
£120 serves 25–30
Two tiers for the parties that involve grandparents, speeches and someone crying happily.
from £320 sized to the day
Designed with you over two tastings, delivered and assembled while you're busy getting married.
Sweet talk
I ordered the wedding cake after one bite of the mille at the consultation. My husband found out the flavour on the day. Correct decision, he says, annually.
My daughter asks to go to 'the pink shop' the way other kids ask for the playground. The staff know her order. She is four and has an order.
Queued in horizontal rain for the last croissant. Would do it again tomorrow. Probably will, actually.
Cake consultations
Forty-five minutes at the corner table with the cake book, a pot of tea and tastings of the current flavours. Bring the guest count and your opinions.
Visitors pick a date and time here, then leave their details.
The shop
Twelve seats, one vitrine, no reservations for tables — the queue moves faster than it looks and is friendlier than it should be.